Mai-Kai Restaurant
A historic Polynesian-themed restaurant, tiki bar, tropical garden, and live-show venue in Oakland Park, Florida.
Last updated August 22, 2026
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Overview
Mai-Kai Restaurant is a Polynesian-themed restaurant and entertainment venue in Oakland Park, Florida, near Fort Lauderdale. Opened to the public on December 28, 1956, it was created by brothers Bob and Jack Thornton, who had been inspired by Don the Beachcomber and Trader Vic's. The venue was established during a period of rapid tourism and residential growth in South Florida, when its location on U.S. 1 appeared remote but was becoming accessible to both local residents and visitors. Its architecture, landscaping, food, drinks, service rituals, and live entertainment were designed to provide an immersive South Pacific experience rather than a conventional restaurant meal. The original building was designed by architect Charles F. McKirahan Sr. and decorated by Wayne Davidson. Its construction cost made it one of the most expensive restaurant projects in the United States in 1956. The restaurant quickly developed a strong commercial reputation and became one of the country's prominent Polynesian restaurants. It also became known for its rum-based cocktails, many of which were based on recipes associated with Don the Beachcomber bartender Mariano Licudine. The Thorntons recruited several experienced members of the Chicago Don the Beachcomber operation, including chef Kenny Lee, bartender Mariano Licudine, maitre d' Andy Tanato, and manager Robert Van Dorpe. This helped Mai-Kai establish a distinctive service and beverage tradition from its earliest years. Mai-Kai's physical identity combines a large A-frame structure and thatched roof with a porte cochere, themed dining rooms, a bar, tropical gardens, water features, artificial rockwork, tiki carvings, and South Pacific artifacts. The venue has been expanded and altered over time, with much of its recognizable layout taking shape during a major enlargement between 1970 and 1972. It eventually included eight dining rooms, the Molokai Bar, a central performance stage, a gift shop, and landscaped outdoor areas. The restaurant's menu has maintained a Polynesian-Asian orientation, while its cocktail program has retained many recipes and presentation conventions associated with its founding era. Entertainment is central to the brand. The Mai-Kai Islanders Revue began in 1962 and developed into a long-running performance of Polynesian and South Pacific dances. Mireille Thornton, who was born and raised in Tahiti and later married Bob Thornton, became a major creative force in the production, working as choreographer, talent recruiter, and costume designer. The show is described as the longest-running Polynesian show in the United States. The combination of dining, cocktails, gardens, artifacts, and stage performances made Mai-Kai an important surviving example of mid-century American Polynesian-pop culture. The business remained under Thornton family influence for decades. Jack Thornton sold his interest to Bob in 1970 after becoming ill, and Bob subsequently expanded the restaurant to more than twice its earlier capacity. After Bob's death in 1989, the operation continued under family leadership, including stepson David Levy and stepdaughter Kulani Thornton Gelardi in senior executive roles in the period documented by the reference material. The restaurant has also undertaken preservation and repair work, including projects following hurricane damage and a major rebuilding effort after a 2020 flood caused by a burst pipe. New partners began a renovation reported at approximately $20 million in 2023, and Mai-Kai reopened in November 2024. The restored venue has continued to present itself as a Polynesian restaurant and cultural entertainment destination, while its historic architecture and traditions remain central to its identity. It has been listed on the National Register of Historic Places and was recognized by Critiki in 2015 as the world's best tiki bar.
History
Mai-Kai Restaurant was founded by brothers Bob and Jack Thornton, whose interest in Polynesian-themed hospitality began during childhood visits to Don the Beachcomber in Chicago. While studying at Stanford University, they also became regular visitors to Trader Vic's in San Francisco. After completing military service in 1955, the brothers settled in South Florida and selected an undeveloped area of Oakland Park for their restaurant. Although the site initially seemed isolated, the growth of Fort Lauderdale, Oakland Park, and Florida tourism helped the business attract residents and visitors soon after opening. Mai-Kai opened to the public on December 28, 1956. Charles F. McKirahan Sr. designed the original building, while Wayne Davidson handled its decorative treatment. The project cost $350,000, making it one of the most expensive restaurants built in the United States that year. The initial complex included five dining rooms and a 19-seat Surfboard Bar. Its design emphasized theatrical arrival sequences, themed interiors, tropical landscaping, and a sense of escape from ordinary commercial dining. The open roof over the garden seating area was later enclosed with glass after rain repeatedly disrupted service. The Thorntons recruited personnel from the Chicago Don the Beachcomber operation, including chef Kenny Lee, bartender Mariano Licudine, maitre d' Andy Tanato, and seating captain and purchasing agent Robert Van Dorpe. Van Dorpe became Mai-Kai's first general manager. Licudine's influence was particularly important to the beverage identity: the cocktail list preserved a substantial body of rum-based recipes and preparation traditions associated with Don the Beachcomber. In its early years, Mai-Kai became one of the leading-grossing restaurants in the United States and developed a reputation for selling substantial volumes of rum. The Mai-Kai Islanders Revue debuted in 1962 with two performances each night. Mireille Thornton, a Tahitian-born dancer who later married Bob Thornton, became the show's choreographer, recruiter, and costume designer. Her involvement helped shape a performance program based on South Pacific dances and costumes. The revue became a defining part of the restaurant's offer and is described as the longest-running Polynesian show in the United States. A major expansion began in 1970 after Jack Thornton sold his interest to Bob because of illness. The work more than doubled the restaurant's capacity and continued for approximately two years. The owners required construction to be organized so that guests would not see or hear it, which often meant that work took place overnight. By the early 1970s the venue had developed much of its present configuration, including additional dining rooms, a central stage, bars, gardens, and themed circulation areas. Bob Thornton died in 1989, but family involvement continued. In the period documented by the reference material, Bob's stepson David Levy served as chief executive officer and his stepdaughter Kulani Thornton Gelardi served as chief financial officer. The surrounding gardens became an important part of the property's identity. Paths pass through tropical vegetation and include waterfalls, ponds, simulated rock formations, and tiki statues. Some palms and orchids have been established for more than five decades. The property also held a collection of genuine Polynesian artifacts, including objects more than a century old. Some artifacts were donated to Stanford University and others to the Fort Lauderdale art museum; insurance valuations reportedly made the collection difficult to insure in place. In 2009, a large Barney West carving that had stood in the gardens for decades collapsed and was replaced with a carving formerly displayed in the original Surfboard Bar. The building underwent repairs after hurricane damage, including a several-year renovation completed in 2009 following damage associated with Hurricanes Katrina and Wilma. In 2020, a burst pipe caused extensive flooding and forced the building to close, although outdoor events continued. New partners began a major renovation in 2023, reported at approximately $20 million in the supplied reference material. Mai-Kai reopened in November 2024. The reopened venue retained its emphasis on Polynesian dining, cocktails, gardens, historic design, and live performance. Its continued operation, National Register of Historic Places listing, and recognition from Critiki have made it one of the few surviving large-scale examples of the classic American Polynesian restaurant tradition.
- 2024
Restaurant reopens
[1]Mai-Kai reopened in November after its major renovation.
- 2023
Post-flood renovation begins
[1]New partners began a major renovation of the property.
- 2020
Building closes after flood
[1]A burst pipe flooded the building and forced the main restaurant to close.
- 2015
Critiki names Mai-Kai the world's best tiki bar
[1]Critiki, a Polynesian-pop-culture organization, recognized Mai-Kai as the best tiki bar in the world.
- 2009
Hurricane-related renovation completed
[1]A multi-year project repaired damage associated with Hurricanes Katrina and Wilma.
- 1989
Bob Thornton dies
[1]Bob Thornton died, after which the business continued under later family and management leadership.
- 1972
Major enlargement is completed
[1]The approximately two-year expansion more than doubled the restaurant's capacity and established much of its later physical configuration.
- 1970
Jack Thornton sells his interest and expansion begins
[1]Jack Thornton sold his stake to Bob Thornton after becoming ill, and a major expansion began.
- 1962
Mai-Kai Islanders Revue begins
[1]The restaurant introduced its Polynesian floor show, initially presenting two performances each night.
- 1956
Mai-Kai opens to the public
[1]Mai-Kai opened in Oakland Park on December 28, launching its restaurant, cocktail, garden, and Polynesian-themed entertainment model.
Products and positioning
A heritage Polynesian dining and entertainment destination that combines themed food and beverage service, historic cocktail traditions, tropical landscaping, South Pacific artifacts, and live cultural performance.
Restaurant service · 1956
Polynesian-Asian dining
Mai-Kai's food service centers on a Polynesian-Asian menu presented within a highly themed dining environment. The offering is part of an immersive hospitality experience that links food, architecture, décor, tropical landscaping, and live entertainment rather than operating as a standalone casual restaurant menu.
Beverages · 1956
Historic rum cocktail program
The beverage program is associated with Mariano Licudine and the Don the Beachcomber tradition. It emphasizes rum-based tropical cocktails, many of whose recipes and service conventions have remained substantially connected to the restaurant's 1956 origins.
Bar · 1956
Molokai Bar
The Molokai Bar is Mai-Kai's principal themed bar environment. Its décor, service presentation, tropical drinks, and staff costumes contribute to the restaurant's South Pacific atmosphere and reinforce the venue's historic cocktail identity.
Live entertainment · 1962
Mai-Kai Islanders Revue
The Islanders Revue is a live Polynesian dance and music presentation staged inside the restaurant. Beginning in 1962, it became one of Mai-Kai's signature attractions and is described as the longest-running Polynesian show in the United States.
Hospitality experience · 1956
Mai-Kai tropical gardens
The gardens surround the restaurant with tropical plants, palms, orchids, ponds, waterfalls, paths, simulated rock formations, and tiki carvings. They extend the themed experience outdoors and contain landscaping and objects connected with the property's long history.
Brand decisions
2023
Undertake major post-flood renovationStrategyBackground
The building had been closed since flooding from a burst pipe in 2020, creating a need for extensive restoration and redevelopment.
Action taken
New partners began a major renovation reported in the reference material at approximately $20 million.
Aftermath
The restaurant reopened in November 2024 and continued to present itself as a Polynesian venue with historic dining and entertainment traditions.
Reported renovation investment. $20 million (2023)
1970
Expand the restaurant after ownership consolidationStrategyBackground
After Jack Thornton sold his interest to Bob Thornton because of illness, the remaining owner pursued a major expansion of the restaurant.
Action taken
The property was enlarged over approximately two years, ultimately more than doubling its capacity.
Aftermath
The expansion established much of the layout and appearance associated with Mai-Kai in later decades.
Sources1 sources
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